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from Tiffany Vancil - San Diego, CA
Lightly beat the 4 eggs in a shallow dish and set aside. Spread potato starch evenly in shallow dish and set aside. Mix matzo meal, garlic powder, onion powder and herbes de Provence in a shallow dish and set aside. Salt and pepper chicken fillets on both sides. Dredge chicken fillet in potato starch, and shake to remove excess. Dip into beaten eggs. Coat each side of the fillet in matzo mixture. Repeat with remaining fillets. Heat oil in a large skillet over medium heat. Add chicken cook 4-5 minutes per side or until cooked through. Adjust heat as necessary. Drain on baking sheet lined with paper towels. Transfer to serving platter and garnish with lemon slices and parsley. Serve warm.
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